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Mahi-Mahi Enchiladas

Mahi-Mahi Enchiladas Picture

Updated:
Prep time:     Cook time:     Total time:
Yield: 4 servings

Although it takes a while to get all of the ingredients together for this recipe, it's well worth the effort. This is the kind of meal I like to prepare on a Sunday afternoon. Then, I've got all of the ingredients hangin' around for the rest of the week.

One of the problems of cooking good Mexican Styled food, is the many ingredients. I've been on a Mexican Food kick lately, and made a bunch of the Enchilada Sauce, Lime Sour Cream, and Roasted Peppers ahead of time, in a large quantity. Because I didn't have to make these up separately for each of the dishes I made, the whole process was a lot easier.

Of the 5 different things I've made in the last few days, I think that this is my favorite. It would also be real good by substituting either shrimp or chicken for the Mahi-Mahi, Either of these items will add a little more texture to this recipe.

I'm sure you'll notice that the cheese doesn't look shredded, that's because it isn't. I inadvertently purchased sliced Monterey jack cheese, instead of a chunk. I had to re-stack up the pieces, without the paper, and slice it thin. Sometimes you've just got to punt.



  • 1 1/2 Pounds, Mahi Mahi
  • 2 Tablespoons, Vegetable Oil
  • 2 Tablespoons, Butter
  • 1/2 Large, Red Bell Pepper, cut into strips
  • 1/2 Large, Green Bell Pepper, cut into strips
  • 3 Tablespoons, Butt Kickin' Blacken, Southwest Blend

  • 4 12", Flour Tortillas
  • 1 Quart, Enchilada Sauce
  • 8 Ounces, Monterey Jack Cheese
  • 1/4 Head, Lettuce
  • 1 Large, Ripe Tomato
  • 16 Ounces, Lime Sour Cream

  • Plenty of Sam Adams, Boston Lager
  • Southwestern Rice with Beans

Cooking Mahi-Mahi Picture


1.    Prepare the mahi by first washing and drying it well. Remove the blood strip, then slice into 1/2" x 1 1/2" strips. Set aside.

Place the oil and butter in a Teflon pan and melt over medium heat. When the butter has melted, Add the chopped vegetables, and blacken. Cook over medium heat for about 7 minutes. Add the Mahi and continue to cook until the Mahi has lost it's pink color. Set this in a bowl, while you prepare the Enchiladas. Place the pan back on the stove without wiping it clean.



Cooking Mahi-Mahi Picture


2.    Add about 3/4 cup of enchilada sauce to the warm pan. Dip a tortilla into the sauce, flip it and coat the other side. Place this on a rimmed platter, add some of the Mahi / Vegetable mixture, and roll it.



 Mahi-Mahi in the Pan Picture


3.    Place this in a 9" x 9" baking pan.



 Mahi-Mahi in Sauce Picture


4.    Pour the leftover enchilada sauce from the pan, plus additional to cover the enchiladas.



 Mahi-Mahi with Cheese Picture


5.    Spread the grated (or sliced) cheese on top.



 Mahi-Mahi Enchilada, Cooked Picture


6.    Bake in a 350 degree oven for about 15 minutes, or, until the cheese has melted.

Serve with South West Rice with Beans, Shredded Lettuce, Chopped Fresh Tomatoes, and Lime Sour Cream. Of course you should also keep plenty of Sam Adams on hand to handle the heat.



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Click here to view a printable version of this recipe.

This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.

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